CN101176538B - Soyabean protein meat and preparing technique thereof - Google Patents
Soyabean protein meat and preparing technique thereof Download PDFInfo
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- CN101176538B CN101176538B CN2007101645117A CN200710164511A CN101176538B CN 101176538 B CN101176538 B CN 101176538B CN 2007101645117 A CN2007101645117 A CN 2007101645117A CN 200710164511 A CN200710164511 A CN 200710164511A CN 101176538 B CN101176538 B CN 101176538B
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Abstract
The invention discloses soy protein meat and the production technology. The weight composition of the materials is as follow: soy protein powder 22 to 50 percent, glutelin powder 1.3 to 12 percent, starch 1.73 to 30 percent, flavouring, preservative and water. The invention comprises the steps as follows: the crushed soy protein powder is mixed with the glutelin powder and then stirred uniformly after adding the water, at last the embryo material is obtained through extrusion; the embryo material is steeped in water and then the flavouring is added after fiber forming and tearing to stir-fry until well flavoured; the flavouring, starch and preservative are added into the stir-fried embryo material and then the soy protein meat can be obtained via extrusion forming after stirring uniformly. The soy protein meat of the invention has the advantages of good mouthfeel, regular shape, uniform taste and high quality.
Description
Technical field
The present invention relates to food deep processing field, relate in particular to a kind of protein-rich soy meat and production technology thereof.
Background technology
Protein-rich soy meat (TSP) belongs to high protein, nutraceutical low in calories, low-fat, and for adjusting diet structure, improving the health of people level has very positive effect.Can avoid various side effects such as " high fat diet influences hearing ", " raising hormone and antibiotic transfer absorbed " that edible meat brings, " creotoxin absorption ", " saturated fat or cholesterol cause obesity ".Be particularly suitable for suffering from obesity, the crowd of diabetes, hypertension, high fat of blood and angiocardiopathy is edible, and tangible dietary function is arranged.
Soybean protein now is generally by following technology preparation:
1. soyabean protein powder and Gluten after will pulverizing mix, and extruding makes stock
2. stock is put into be furnished with flavoring, the slurries boiling of anticorrisive agent, water or pickle or frying the most delicious
3. the stock oven dry that will pickle makes protein-rich soy meat.
This technology prepares not really rule of protein-rich soy meat shape, and voluptuousness is not strong, and product surface and inner taste are inhomogeneous, and azelon tissue is bigger with the difference of real meat fiber, and product surface is more greasy, thickness, eats inconvenience.
Summary of the invention
The invention provides a kind of mouthfeel is good, profile is regular, taste is even, quality is high protein-rich soy meat and production technology thereof.
A kind of protein-rich soy meat, its raw material weight consists of:
Soyabean protein powder 22%～50%
Paddy Ruan powder 1.3%～12%
Starch 1.73%～30%
Flavoring is an amount of
Anticorrisive agent is an amount of
Water surplus.
The seasoning raw material is one or more in flavor enhancement, flavoring essence, grease, the yellow rice wine.
Flavor enhancement comprises that salt, sucrose, glucose, spice, meat flavour powder, monosodium glutamate etc. are the flavor agent.
Spice comprises five-spice powder, curry powder, chilli powder, husky flirtatious powder, ginger powder, pepper powder, zanthoxylum powder, garlic powder, green onion powder, horseradish powder, month cassia lignea flour, ground cinnamon, Ground Cloves, Jamaica powder, fennel powder, Ji's fennel powder, thyme powder, pepper powder powder, licorice powder, cheese's powder, dried orange peel powder, ground nutmeg etc.
The meat flavour powder comprises beastly meat flavour such as beef, pork, mutton and seafood meat flavours such as poultry flavor, the flesh of fish, shrimp such as chicken, duck.
A kind of production technology of protein-rich soy meat may further comprise the steps:
(1) soyabean protein powder of raw material gross weight 22%～50% and 1.3%～12% Gluten are mixed, add entry and stir, extruding makes stock;
Water adds in right amount, through squeezing action, can make the albumen institutional framework of soyabean protein powder and Gluten, arranges in order and combination, and is bonded to the protein-rich soy meat stock.
Wherein Ji Ya temperature is 120～210 ℃
(2) stock is soaked in water, wire drawing is torn the silk back open and is added flavoring, and frying is tasty;
After extruding makes stock,, at room temperature get final product,, also can suitably improve water temperature in order to accelerate the softening rate of stock with the stock 30～200min that is soaked in water.
The stock wire drawing tear open silk stock is resolved into exactlying thread, tasty abundant in order to make stock.
Wire drawing is torn a back stock open and is preferably carried out processed, can make that to make the protein-rich soy meat quality higher.
The flavoring kind and the quantity that add should be decided according to the taste of prepared protein-rich soy meat.
Wire drawing preferably adds starch and suitable quantity of water after tearing silk open, and the starch addition is 0.07%～13% of a raw material gross weight.Add suitable quantity of water flavoring is melted, not only be easy to mix thoroughly, also help in the frying process, absorbing the most delicious quickly for stock.
In order to strengthen antiseptic effect, can also add an amount of anticorrisive agent, as potassium sorbate, sodium Diacetate etc., potassium sorbate is a graininess, in the water soluble.
The temperature of frying is 50 ℃～200 ℃, and the frying time is 25～180min.
(3) with in the stock after starch, flavoring and the anticorrisive agent adding frying of raw material gross weight 1.73%～17%, the back extrusion modling that stirs makes protein-rich soy meat.
The interpolation value volume and range of product of flavoring should be decided according to the taste of prepared protein-rich soy meat.
Anticorrisive agent is a sodium Diacetate, and the interpolation total amount of anticorrisive agent should meet country and use sanitary standard (GB 27601996) about food additives.
Extrusion temperature is 20～100 ℃.
The protein-rich soy meat that makes need cool off, drying, and packing could be sold at last.
Protein-rich soy meat provided by the invention and production technology thereof, the protein-rich soy meat stock is thread by resolving into, and makes that the fiber sense of protein meat product class meat is more obvious; The stock frying is tasty, passes through secondary extrusion again, can make the seasoning feed distribution more even, makes the surface of product and inner taste not have obvious difference, and makes the profile of product more regular.
Description of drawings
Fig. 1 is the technological process of production figure of protein-rich soy meat of the present invention.
The specific embodiment
Embodiment one
(1) gets 1 kilogram of 4 kilograms of soyabean protein powders, Gluten and 1.25 kilograms of mixing of water after the pulverizing, stir, then mixed material is sent into single lead screw ex truding briquetting machine, make stock 210 ℃ of following extrusion modlings;
(2) stock that makes is soaked 30min in drinking water, dehydration after silk is torn in wire drawing open, add 0.7868 kilogram in 0.048 kilogram of the starch, the flavoring that mix 4.752 kilograms (wherein 0.15 kilogram of edible salt, 0.5 kilogram of sucrose, 0.782 kilogram of glucose, 1 kilogram of powdered beef, 0.1 kilogram of monosodium glutamate, 1 kilogram of yellow rice wine, 1.2 kilograms of greases, 0.02 kilogram of flavoring essence), 0.0035 kilogram of potassium sorbate and water in the thread stock, went into pot frying after stirring 25 minutes, the frying temperature is 200 ℃;
(3) in frying good stock, add 0.0035 kilogram of 0.183 kilogram of the starch, the flavoring that mix 5.917 kilograms (wherein 2.1 kilograms of sucrose, 1.7 kilograms of glucose, 0.5 kilogram of powdered beef, 1.5 kilograms of five-spice powders, 0.117 kilogram of monosodium glutamate), sodium Diacetate, stir, mixed material is sent into single lead screw ex truding briquetting machine, under 20 ℃, stir extrusion forming, cooling, drying, packing makes finished product.
Embodiment two
(1) gets 4.75 kilograms of pulverizing back soyabean protein powders, 0.25 kilogram of Gluten and 1.2 kilograms of mixing of water, stir, then mixed material is sent into single lead screw ex truding briquetting machine, make stock 180 ℃ of extruding;
(2) getting the stock that makes soaked in drinking water 200 minutes, through resolve into thread after dehydration, adding mixes in the thread stock 0.6 kilogram of 0.05 kilogram of starch, flavoring (wherein 0.2 kilogram of edible salt, 0.15 kilogram of sucrose, 0.05 kilogram of powder of pork, 0.05 kilogram of monosodium glutamate, 0.08 kilogram of yellow rice wine, 0.05 kilogram of grease, 0.02 kilogram of flavoring essence).2 kilograms in 0.0015 kilogram of potassium sorbate preservative and water are gone into pot frying 180 minutes after stirring, the frying temperature is 50 ℃;
(3) in frying good stock, add 0.3 kilogram of 0.3 kilogram of starch, the flavoring (wherein 0.05 kilogram of glucose, 0.06 kilogram of powder of pork, 0.15 kilogram of curry powder, 0.04 kilogram of monosodium glutamate) that mixes, 0.0015 kilogram of anticorrisive agent sodium Diacetate, mixed material is sent into single lead screw ex truding briquetting machine, under 100 ℃, stir extrusion forming, cooling, drying, packing makes finished product.
Embodiment three
(1) gets 4 kilograms of pulverizing back soyabean protein powders, 1 kilogram of Gluten and 1.2 kilograms of mixing of water, stir, then mixed material is sent into single lead screw ex truding briquetting machine, make stock 120 ℃ of extruding;
(2) getting the stock that makes soaked in drinking water 50 minutes, through resolve into thread after the dehydration, add 0.006 kilogram of the starch that mixes in the thread stock, 0.594 kilogram (wherein edible salt is 0.18 kilogram for flavoring, 0.15 kilogram of sucrose, 0.014 kilogram in fennel, 0.005 kilogram of Chinese cassia tree, 0.005 kilogram of cloves, 0.01 kilogram of pepper powder, 0.01 kilogram in Radix Glycyrrhizae, 0.05 kilogram of chicken meal, 0.05 kilogram of monosodium glutamate, 0.1 kilogram of yellow rice wine, 0.02 kilogram of flavoring essence), 1.2 kilograms in 0.0015 kilogram of potassium sorbate and water, went into pot frying after stirring 120 minutes, the frying temperature is 90 ℃;
(3) in frying good stock, add 0.0015 kilogram of 0.475 kilogram of 0.15 kilogram of the starch, the flavoring that mix (wherein 0.27 kilogram of sucrose, 0.06 kilogram of chicken meal, 0.025 kilogram of chilli powder, zanthoxylum powder 0.015, horseradish powder 0.005, garlic powder 0.01, monosodium glutamate are 0.09 kilogram), sodium Diacetate, mixed material is sent into single lead screw ex truding briquetting machine, under 20 ℃, stir extrusion forming, cooling, drying, packing makes finished product.
Embodiment four
(1) gets 4.75 kilograms of pulverizing back soyabean protein powders, 0.25 kilogram of Gluten and 1.25 kilograms of mixing of water, stir, then mixed material is sent into single lead screw ex truding briquetting machine, make stock 160 ℃ of extruding;
(2) getting the stock that makes soaked in drinking water 100 minutes, through resolve into thread after the dehydration, add 2.4 kilograms of the starch that mix in the thread stock, 2.4 kilograms (wherein edible salt is 0.175 kilogram for flavoring, 0.676 kilogram of sucrose, 0.01 kilogram in ginger powder, month cassia lignea flour 0.005, Jamaica powder 0.006, dried orange peel powder 0.008,0.9 kilogram of fish powder, 0.1 kilogram of monosodium glutamate, 0.2 kilogram of yellow rice wine, 0.3 kilogram of grease, 0.02 kilogram of flavoring essence), 1.2 kilograms in 0.0025 kilogram of potassium sorbate and water, went into pot frying after stirring 100 minutes, the frying temperature is 100 ℃;
(3) in frying good stock, add 0.0025 kilogram of 3.1 kilograms of the starch, the flavoring that mix 3.1 kilograms (wherein 1.6 kilograms of sucrose, 0.7 kilogram of glucose, 0.622 kilogram of fish powder, Ji's fennel powder 0.015, thyme powder 0.008, green onion powder 0.015,0.02 kilogram of ground nutmeg, 0.12 kilogram of monosodium glutamate), sodium Diacetate, mixed material is sent into single lead screw ex truding briquetting machine, under 50 ℃, stir extrusion forming, cooling, drying, packing makes finished product.
Embodiment five
(1) gets 4.25 kilograms of pulverizing back soyabean protein powders, 0.75 kilogram of Gluten and 1.2 kilograms of mixing of water, stir, then mixed material is sent into single lead screw ex truding briquetting machine, make stock 190 ℃ of extruding;
(2) getting the stock that makes soaked in drinking water 80 minutes, through resolve into thread after the dehydration, add 1 kilogram in 0.325 kilogram of the starch, the flavoring that mix 0.325 kilogram (wherein 0.12 kilogram of edible salt, 0.03 kilogram of sucrose, 0.08 kilogram in shrimp powder, husky flirtatious powder 0.025,0.05 kilogram of monosodium glutamate, 0.02 kilogram of flavoring essence), 0.0015 kilogram of potassium sorbate and water in the thread stock, went into pot frying after stirring 50 minutes, the frying temperature is 150 ℃;
(3) in frying good stock, add 0.0015 kilogram of 0.3 kilogram of the starch, the flavoring that mix 0.3 kilogram (wherein 0.05 kilogram of sucrose, 0.16 kilogram in shrimp powder, 0.08 kilogram in husky flirtatious powder, cheese's powder 0.01), sodium Diacetate, mixed material is sent into single lead screw ex truding briquetting machine, under 80 ℃, stir extrusion forming, cooling, drying, packing makes finished product.
Claims (5)
1. the production technology of a protein-rich soy meat may further comprise the steps:
(1) soyabean protein powder of raw material gross weight 22%～50% and 1.3%～12% Gluten are mixed, add entry and stir, push down for 120～210 ℃ in temperature and make stock;
(2) stock is soaked in water 30～200min, wire drawing is torn the silk back open and is added a flavoring, and 50 ℃～200 ℃ following frying 25～180min are tasty in temperature;
(3) with in the stock after starch, flavoring and the anticorrisive agent adding frying of raw material gross weight 1.73%～17%, the back that stirs makes protein-rich soy meat in 20～100 ℃ of following extrusion modlings of temperature.
2. production technology according to claim 1 is characterized in that: described flavoring is one or more in flavor enhancement, flavoring essence, grease and the yellow rice wine.
3. production technology according to claim 1 is characterized in that: dewater after silk is torn in the stock wire drawing open in the described step (2), it is tasty to add the flavor enhancement frying again.
4. production technology according to claim 1 is characterized in that: silk back adding starch and water are torn in the stock wire drawing open in the described step (2), and the starch addition is 0.07%～13% of a raw material gross weight.
5. production technology according to claim 1 is characterized in that: silk back adding anticorrisive agent is torn in the stock wire drawing open in the described step (2).
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| CN2007101645117A CN101176538B (en) | 2007-11-29 | 2007-11-29 | Soyabean protein meat and preparing technique thereof |
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| CN2007101645117A CN101176538B (en) | 2007-11-29 | 2007-11-29 | Soyabean protein meat and preparing technique thereof |
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| EP0262276A1 (en) * | 1986-03-13 | 1988-04-06 | Horizons International Foods, Inc. | Meat analogue |
| CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
| EP1279340B1 (en) * | 2001-07-26 | 2006-05-10 | Kampffmeyer Mühlen GmbH | Food product containing texturised proteins |
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| CN101176538A (en) | 2008-05-14 |
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